KOREAN CHICKEN BBQ

Ingredients:

1 (10 pc)	kg	MAGNOLIA CHICKEN STATION THIGH FILLETS
1 (300 g)	bunch	lettuce leaves, rinsed and pat-dried

MARINADE:

1/2	cup	sake
1/4	cup	mirin (Japanese sweet rice wine)
1 + 1/2 cup	tbsp	Korean bulgogi marinade
2	cloves	garlic, chopped
1	tsp	Korean chili powder

Procedure:

Combine marinade ingredients, except 1/2 cup bulgogi marinade in a bowl, and then add chicken. Cover and chill for 30 minutes or overnight.
Brush chicken with bulgogi marinade then pan grill chicken covered for 2-3 minutes over high heat until cooked through. Serve with lettuce leaves on the side, if desired.

Makes 5 servings.

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